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This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the 2023 Chain of Lakes Eggfest. We won 1st place there and this sauce was definitely one of the reasons that we did so well. A lot of folks asked for this recipe so here it is.
About Gorgonzola Sauce
This sauce is rich in texture and flavor. Loaded with heavy cream, the sauce is like velvet. It has the flavor trifecta with gorgonzola cheese, green peppercorn, and roasted garlic. It is excellent on:
- Beef roasts, such as beef tenderloin or rib roasts,
- Steaks, including ribeye, porterhouse, strip and filet, and
- Big juicy burgers!
Green Peppercorns
Green peppercorns are just black peppercorns that aren't sun-dried.
- Green peppercorns have a fragrant aroma and have a more fruity flavor.
- Green peppercorns have less heat and are less astringent in flavor than black peppercorns.
- Green peppercorns are more tender, so I crush mine in a mortar and pestle to get rustic, coarse bits for my sauce.
- Substitute - If you can't find green peppercorns (I mail order ours), you can probably find those little pepper grinders full of tri-color pepper in any grocery store. Coarsely ground tri-color pepper will work, just dial back the quantity to about 1 teaspoon.
Here's the recipe.
Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers
Published 05/07/2023
This is the rich, velvety, and boldly flavored cheese sauce that we served on beef tenderloin at the 2023 Chain of Lakes Eggest. It was a huge hit with the crowds and helped us win First Place in that event.
INGREDIENTS
- 4 tablespoons butter
- 1 shallot, peeled and diced
- 3 tablespoons all-purpose flour
- 1 tablespoon roasted garlic paste
- 2-3 cups heavy cream
- 5 ounces of crumbled gorgonzola cheese
- 1 1/2 teaspoons crushed green peppercorns
- kosher salt to taste, about 3/4 teaspoon
- 1 egg yolk
INSTRUCTIONS
- Melt butter in a sauce pot preheated over medium heat and saute the diced shallot for about 3-5 minutes until tender. Stir in the garlic paste and cook for 1 more minute.
- Whisk in the flour and continue whisking until it is combined into a roux and has a nutty aroma, 1-3 minutes.
- Whisk in the cream and green peppercorn until smooth and creamy. Allow a very slow simmer, about 3-5 minutes.
- Once the sauce starts to slowly bubble, whisk in the egg gorgonzola in batches until it has all melted into the sauce.
- Whisk in the egg yolk and let cook for 1 more minute.
- Add kosher salt to taste.
- Keep warm and serve over roasts or burgers. For burgers, this is best refrigerated and placed on top of the burgers after they have been flipped.
Yield: 2 cups of sauce
Prep Time: 00 hrs. 10 mins.Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: sauceNotes and Pictures
I started with a 2.2-pound tomahawk ribeye steak from Butler and Bailey Market. |
I put the seasoned steak on a rack, loosely covered it with a food bag, and put it in the fridge for a 24-hour dry brining. |
After 24 hours, you can see how the rub has adhered to the steak. |
For fuel, I loaded fresh Fogo lump charcoal in my Kick Ash Basket and added 2 cubes of red oak Mojobrick Bar-B-Cubes. Then I topped this off with the cleaned, leftover lump charcoal. I know the wood cubes look like MDF but Bar-B-Cubes are bricks of food-safe wood varieties that are bound together using a 100% natural binder. I know several pro teams that use them in competition and they have won at World Champion levels. I love them in the backyard for their consistency and convenience. I receive no compensation from them, I just like the product. |
While the steak rested, I switched to direct heat and dropped in the griddle plate to cook a side of zucchini. This modular feature is one of the reasons I have been using this grate from Craycort for over a decade. |
Finally, I seared the steak. I could have done this on the grates or griddle. I went with the grates because I still had zucchini on at the time. |
Reverse-seared ribeye steak with grilled zucchini and roasted potatoes, not bad for a weeknight. |
We had a special wine with this - Sue Ann Staff Estate Winery's The Gritstone, a cabernet. It's a dry, medium-bodied red wine that is barrel aged for 20 months. It is named after a generations-old gritstone that remains on their property. We were lucky enough to have Sue Ann Staff with us at the Eggfest and she brought some of her wines. The vineyards have been in her family for over 200 years, how cool is that? Sue and I both had recipes for gorgonzola sauce so we combined them and this sauce was a fantastic result. |
We finished the steak with the gorgonzola sauce, more gorg crumbles, and the finely ground steak seasoning. |
The creamy and richly flavored sauce on the steak was a trip to heaven. |